GF Blueberry Cobbler

It’s a little piece of heaven. Now if I could figure out how to duplicate Herman’s Boys tomato basil bagels…gluten free. Then my life will be closer to complete.

INGREDIENTS

Filling:
6c fresh blueberries, sorted, rinsed (and they should be dried…but I’m not that patient)
1c sugar
2t lemon juice or freshly grated lemon zest (who has time to zest a lemon?)
3T GF flour mix

Biscuit Topping: (Tyler made me add more topping to my original recipe…not enough cake…you can thank him)
2-1/4c GF flour mix
9T sugar…no idea what that is in cups…and don’t care. I don’t like measuring anything.
2-1/4t baking powder
1/2t sea salt
9T unsalted butter, chilled & cut or crumbled
2 medium eggs, beaten
1-1/2t vanilla (I’m talkin the REAL stuff baby)
1T sugar (or be as generous as you want…you’re picking organic sugar cane right?)
1t cinnamon, optional (I wouldn’t have it any other way)

PREP

1. Preheat oven to 375. With coconut oil, lightly oil a 2qt baking dish. I have a 6″x9″ deep stone I love.

2. Prepare filling. In a medium bowl combine sugar, lemon, and flour. Whisk well. Gently add blueberries. Toss gently. Place blueberry’s in prepared baking dish. Set aside.

3. Prepare biscuit mix. In a medium bowl (also known as my stand mixer), whisk together flour, sugar, baking powder, salt, and cinnamon until well combined. Cut/crumble butter, or if you’re fancy use a pastry blender, into flour mixture until it resembles a coarse meal. In a small bowl whisk together eggs and vanilla. Toss beaten egg/vanilla mixture into flour mixture until moistened and dough starts to hold together. Continue to blend gently till well combined. I know you’re not supposed to overwork GF dough….but I don’t bake, so my eye/time I’m certain does not count…and I really like my dough beater on my mixer and the on switch. Squirrel! Any bakers out there?!?!

4. Sprinkle biscuit topping evenly over blueberries. Sprinkle the additional sugar over the biscuit mix.

5. Bake in preheated oven until topping is golden brown and filling is bubbly. 40-45 minutes….or 50 if you’re using stoneware. Let cool for 15min, or dig in immediately. That’s what I do.

Serve cobbler warm with ice cream or with homemade whip cream, or both! WHAT?! You don’t know how to make whip? Oh, we need to talk. My coffee will be wonderful tomorrow morning! Yeah, as I eat cobbler for breakfast too. It’s not just desert!

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